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Quick Corn and Black Bean Salad Recipe

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

TOTAL TIME: Prep: 20 min. + chillingYIELD:6-8 servings

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

1 medium sweet red pepper, chopped

1 medium tomato, seeded and chopped

6 green onions, chopped

1/2 cup chopped red onion

1 jalapeno pepper, seeded and finely chopped, optional

1 garlic clove, minced

3/4 cup Italian salad dressing

1 tablespoon minced fresh cilantro

1 tablespoon lime or lemon juice

3/4 teaspoon hot pepper sauce

1/2 teaspoon chili powder

Directions

1.In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Yield: 6-8 servings.